My pepper chicken recipe is loaded with south Indian flavors and a ton of freshly cracked black pepper and comes together in under 20 minutes, using leftover rotisserie chicken. This is such an easy recipe for busy weeknights and tastes super delicious.
Flavors in this pepper chicken recipe
This pepper chicken recipe is loaded with so many aromatic ingredients like onions, garlic, ginger and spicy green chilies. These ingredients add so much depth of flavor to this recipe and add the most amazing aroma when they are nice and caramelized.
The star ingredients in this recipe is obviously the freshly cracked black pepper and I love using organic Telicherry black peppercorns harvested in Kerala, India. These peppercorns have the most incredible aroma of any pepper I have tried and add an intense but floral flavor to this recipe that makes it irrestible.
You will notice that there aren’t any powdered spices in this recipe as I wanted the flavor of the black peppercorns to shine here. I’ve only used a few ingredients in this recipe and every ingredient is either fresh or freshly ground. Using amazing quality ingredients makes such a big difference here and the flavors work amazingly together.
Easy and quick to make
I love how moist and flavorful this recipe turns out because of using store bought rotisserie chicken, while also being super easy and quick to whip up! Store bought rotisserie chicken is usually super moist and I find that the darker meat of the chicken works really well in this recipe.
It has a good amount of fat that helps keep it moist and it also soaks up all the flavors of the aromatics and pepper really well making it an amazing option for busy weeknights and quick dinners.
Substitutions/replacements in this recipe
I love the convenience of using rotisserie chicken in this pepper chicken recipe. If you would rather make the chicken from scratch, here’s how you can do that.
Clean and cut the chicken into small pieces and marinate it with the crushed ginger, garlic, green chilies, dark soy sauce and some salt for a minimum of 2 hours. After the chicken has marinated, you can follow the rest of the instructions as below.
You could also use other forms of protein or vegetables in this recipe. Shrimp/Prawns, Tofu or mushrooms would be amazing substitutes for chicken in this recipe.
I’ve already posted a similar recipe on how to make Pepper Mushrooms on my Instagram page, if you would like to check out that recipe.
Other recipes using leftover rotisserie chicken
If you like this easy peasy pepper chicken recipe using leftover rotisserie chicken, you should also check out the following recipe that I’ve created that are all super easy to make and use leftover rotisserie chicken!
More recipes to try out
If you love this recipe, here are some more simple & delicious recipes that you might want to try.
Spicy pepper chicken (using rotisserie chicken)
- 2 teaspoons avocado oil
- 8 curry leaves
- 1 large red onion sliced thinly
- 1 large green bell-pepper sliced thinly
- 5 garlic cloves
- 1 inch ginger root
- 5 spicy green chilies (Thai green peppers) or any spicy green chillies
- 3 stalks green onions sliced finely
- 3 cups rotisserie chicken meat shredded into chunky bite sized pieces
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- 1 tablespoon dark soy sauce
- kosher salt
- 1/2 teaspoon sugar
- 1/2 lime juiced
- 1/4 cup chopped cilantro leaves
- Peel the ginger and garlic. Coarsely crush the ginger, garlic and green chilies in either a mortar and pestle or food processor and set aside.
- Heat the oil in a shallow pan on medium heat and add in the curry leaves when it gets hot. Toast the leaves in the oil for about 10 seconds before adding in the sliced onions along with a pinch of salt. Cook the onions until they are slightly softened and translucent (about 3-5 minutes).
- Now add in the bell peppers and cook them for about 3-5 minutes or until they are slightly softened. At this point, add in the crushed ginger, garlic and chilies and toast these aromatics for about 3 minutes or until they start browning around the edges. Throw in the green onions (bottom white part) and toss everything together.
- Once all the veggies are nicely softened, add in the rotisserie chicken meat and toss everything together. Season with salt if needed and cook the chicken until it is heated through and starts browning on the edges (about 5 minutes).
- While the chicken is browning, crush the peppercorns and fennel seeds coarsely in a mortar and pestle.
- Once the chicken has lightly browned, add in the crushed pepper/fennel mix, dark soy sauce (optional) and sugar and toss everything together. Taste and adjust seasoning if needed and turn off the heat.
- Squeeze in the juice of half a lime and toss in the green onion tops and finely chopped cilantro leaves. Serve while it is still hot with some rice and dal and/or bread of your choice.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.
A Little Note & Thanks
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